Bensdrop Natco Dutch Cocoa Powder by Gerbs, 2 Pound Resealable Bag, 22-24% cocoa butter fat, Top 14 Allergy Free Foods, Gluten & Peanut Free, Vegan, Keto, Kosher

Gerbs Allergen Free Dutch Cocoa Powder. Our Dutch unsweetened cocoa powder offers a deep chocolate flavor to baked goods. Its intense flavor makes it a perfect ingredient match for brownies, cookies and some chocolate cakes. Product of Barry Callebaut - Packaged by GERBS
Gerbs Certified Allergen Statement: Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Egg Free, Dairy Free, Sesame Free, Mustard Free, Fish Free & Crustacean Free
Gerbs All-Natural Pledge = No Trans-fats, No chemicals, No preservatives, No GMO's, & Nothing artificial Ever!
Dark Chocolate is Delicious and good for you, too! Did you know that the cocoa in dark chocolate contains high concentrations of flavanoids that may provide health benefits such as decreasing the risk factors for cardiovascular disease? Compared to green tea, red wine, and many fruits and vegetables ounce for ounce, the cocoa in dark chocolate has greater flavonoid content
Dark chocolate has more cacao (the beans that chocolate are made from) and less sugar than other chocolates, so it is considered healthier than milk and white chocolate
Nutritional Benefits of Dutch Cocoa Powder Did you know that the cocoa in dark chocolate contains high concentrations of flavanoids that may provide health benefits such as decreasing the risk factors for cardiovascular disease? Compared to green tea, red wine, and many fruits and vegetables ounce for ounce, the cocoa in dark chocolate has greater flavonoid content. What is Dutch Cocoa Powder? Dutch-processed cocoa powder (also referred to as Dutched chocolate, European-style or alkalized) is made from beans that have been washed with an alkaline solution that neutralizes that natural acidity and raises their pH to closer to seven. The process gives the powder a darker color and a smoother, softer flavor. Dutch cocoa is also not quite as chocolaty as natural cocoa. It’s milder overall (but still tasty). While you might think that cocoa and Dutch cocoa might be interchangeable, we caution you not to make this substitution (at least not without doing a little homework). Using the right chocolate in baking is key! Leavening agents like baking soda require acid to generate the reaction that gives bakes like cakes, cookies and quick bread their rise. If there’s no acid in the recipe, the baking soda won’t work. In many cocoa-based recipes, cocoa powder (that’s the natural stuff), provides the acid the soda needs. However, if you substitute in Dutch cocoa, you might not get the bubbling and lift you need. If your recipe calls for baking powder or includes an acidic ingredient like yogurt, sour cream or buttermilk, feel free to sub in Dutch-processed cocoa for a smoother flavor. And if the recipe you’re using doesn’t use any leavening agents at all (frosting or fudge sauce or even these chocolate biscotti for example), Dutch-process cocoa powder and natural cocoa powder are interchangeable